So, how did "everyone mess up"? Your grill is out of propane? I don't understand!

Me either. ??? Your meal sounds good tho'.

I have 3 propane tanks at home and 2 at the lake so there's always a full backup. I do hate it when a tank runs out midway through grilling. I also have a Weber and 2 or 3 bags of charcoal on hand at all times.

Meal sounds delicious. We eat a lot of sausages, but usually eat them with braised cabbage and potatoes or in an Italian dish. Now that I am having to dial down the cruciferous vegetables due to a GI issues, I may put this menu on the rotation. Everyone loves potato salad but I don't often make it outside of summer, but what I did make constantly was coleslaw, so if that's out, maybe potato salad will become more common at our table. I also make a mean sweet potato salad . . .

I make sausages every which way--braised, fried, nuked, simmered in soups . . . Hubs eats the meat ones, I eat vegetarian ones.

Sweet potato salad? Do tell please.

BBQ being out of fuel isn't too much of an everyone messed up. Sounds like the air fryer worked and the rest of the food was great!

I once put chicken sausages on a bed of greens and broiled them. They got really dark and I was worried, but they were really good!

Glad you found a way to make it work. Using up things in the fridge can get ...interesting. :) I hope it's a great little getaway!

This is my sweet potato salad recipe. Well, actually it is Bobby Flay's sweet potato salad recipe. I don't grill my sweet potatoes, I roast them. I use less scallions, add chopped red pepper and occasionally some cooked sweet corn.

https://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-and-scallion-salad-recipe4-2269105

I don't find cooking on a propane grill to be much different from cooking indoors. I have ridge cast iron pans that I use for grilling on the stovetop.

I do like to grill sausages with peppers and onion, but I do that over charcoal because I want a smoke flavor.

Do you use wood chips with your propane grill?

Well NJG, your dinner might have been so so, but it did inspire me to make a really good one last night. I made potato salad, which turned out extra good (good potato salad is one of the few cooking specialties I have . . . ) because this time I used my home-made pickle relish. I created my own special seasoning mix for the relish last summer and it is very good! I also had braised cabbage with apples and onions, with a dash of caraway. I braised the sausages on top of the cabbage so they could flavor it to some extent. I did apple and sage vegetarian links for me and mixed meat kielbasa for hubs. That was also very good. The sausages didn't have as much of a caramelized flavor as they might have had when broiled or grilled, but they did flavor the cabbage, which was excellent.

Leftover cabbage and sausage with a poached egg and toast for lunch . . .

And thanks Lars for the tip-off about sausage and salt. Since I so rarely eat meat sausage, I didn't think to check the salt content. The "Beyond Meat" options at my local grocery were pretty high in sodium, but the other brand I usually buy was not that bad. I noticed brands of meat sausage varied greatly in their salt content, I picked an option that was moderate. Ironic that you have to pay MORE for LESS salt . . .

Salt is cheap and is a preservative, and so it is therefore more expensive to reduce that preservative.

I like to serve sausages with red or orange bell peppers and onions. Kevin likes to have them with sauerkraut, probably because I keep making more sauerkraut than we are able to eat. I make it partly so that I can make Reuben sandwiches with it, but we have to be able to find turkey pastrami, since we do not eat corned beef.

I like eating sauerkraut just by itself, but I eat it in small quantities, which is why it lasts for so long in our houses. I actually do not have a problem with sodium, but that is possibly because I do not like salt and naturally avoid it.

Oy, commercial sauerkraut is another food where you have to watch the sodium content. I've read you can rinse it. I'm not a big fan of it like I would be eating loads and loads of it, so it hasn't been an issue for me. I usually sub braised cabbage for sauerkraut when I want an occasional Reuben. Corned beef is another salty problem but I sub some vegetarian spicy type of sandwich slice. The whole traditional Reuben sandwich is a salt-fest but can be adapted . . .

Turned out fine in the GF grill!